Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tsp (5ml) kosher salt, plus more to taste
  • 1/2 tsp (2.5ml) black pepper, plus more to taste
  • 4 cups (950ml) chicken broth
  • 4 tbsp (57g) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup, 140g)
  • 1 green bell pepper, finely chopped (about 1 cup, 150g)
  • 4 oz (113g) sliced mushrooms, optional
  • 4 tbsp (32g) all-purpose flour
  • 3 cups (710ml) milk, 2% or whole
  • 4 oz (113g) cream cheese, softened
  • 1 can (10.75 oz / 305g) condensed cream of mushroom soup
  • 1 can (10 oz / 283g) diced tomatoes and green chilies, such as Rotel, undrained
  • 1 tsp (5ml) Worcestershire sauce
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) cayenne pepper, optional
  • Salt and pepper to taste
  • 1 lb (454g) spaghetti
  • 2 cups (227g) shredded cheddar cheese, divided

Instructions:

  1. Simmer chicken breasts in chicken broth with salt and pepper until cooked through.
  2. Remove chicken and shred with two forks or a mixer. Reserve cooking broth.
  3. Cook spaghetti according to package directions in reserved chicken broth, until al dente. Drain.
  4. Melt butter in a large skillet. Sauté onion and bell pepper until softened. Add mushrooms, if using, and cook until tender.
  5. Stir in flour and cook for 1-2 minutes, until lightly golden.
  6. Gradually whisk in milk until smooth. Stir in cream cheese, cream of mushroom soup, diced tomatoes and green chilies, Worcestershire sauce, garlic powder, and cayenne pepper (if using). Bring to a simmer and cook until thickened, stirring occasionally.
  7. Add shredded chicken and cooked spaghetti to the sauce. Stir to combine.
  8. Pour mixture into a greased 9x13 inch baking dish.
  9. Sprinkle with cheddar cheese.
  10. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through and cheese is melted and bubbly. This easy chicken spaghetti recipe is a family favorite.
  11. Let cool slightly before serving.